Carne Guisada Mexican Beef Stew
Experience the rich, comforting flavors of **Carne Guisada Mexican Beef Stew**, a hearty one-pot dish brimming with tender chunks of beef simmered to perfection in a savory, tomato-based sauce infused with aromatic spices like cumin, paprika, and chili powder. Enhanced with the vibrant notes of sautéed onions, green bell peppers, and fresh Roma tomatoes, this traditional Mexican recipe is slow-cooked to achieve melt-in-your-mouth goodness and a thick, flavorful gravy. Perfect for pairing with warm flour tortillas, fluffy Mexican rice, or creamy refried beans, Carne Guisada is a soul-warming meal ideal for family dinners or special gatherings. Easy to prepare yet deeply satisfying, this slow-simmered stew will bring authentic Mexican comfort food straight to your table.
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Recipe Information
Ingredients
- 2 pounds beef chuck roast
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 1 medium green bell pepper, diced
- 4 whole garlic cloves, minced
- 3 medium Roma tomatoes, diced
- 2 cups beef broth
- 2 tablespoons tomato paste
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1.5 teaspoons chili powder
- 1 teaspoon oregano
- 1.5 teaspoons salt
- 1 teaspoon freshly ground black pepper
- 1 cup water
- 3 tablespoons cilantro, chopped (optional)
Instructions
Trim any excess fat from the beef chuck roast and cut it into 1.5-inch cubes.
In a large pot or Dutch oven, heat the olive oil over medium-high heat.
Work in batches to brown the beef cubes on all sides. Transfer browned beef to a plate and set aside.
In the same pot, reduce the heat to medium and add the diced onion and diced green bell pepper. Sauté for 5-6 minutes, or until the onions become translucent and the peppers soften.
Add the minced garlic and diced Roma tomatoes. Cook for another 2 minutes, stirring occasionally.
Return the browned beef to the pot. Stir to combine with the vegetables.
Pour in the beef broth, add tomato paste, and stir until the tomato paste is fully dissolved.
Sprinkle in the ground cumin, paprika, chili powder, oregano, salt, and black pepper. Stir well to evenly coat the ingredients with the spices.
Add the water to the pot and bring the mixture to a gentle boil.
Reduce the heat to low, cover the pot with a lid, and let the stew simmer for 1.5 to 2 hours, or until the beef is tender and the sauce has thickened. Stir occasionally to prevent sticking.
Taste the stew and adjust seasonings if needed. If the sauce is too thick, add a splash of water or more beef broth.
Garnish with freshly chopped cilantro, if desired, before serving.
Serve warm with Mexican rice, refried beans, or flour tortillas on the side.
Nutrition Facts
Calories |
2770 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 211.2 g | 271% | |
| Saturated Fat | 77.3 g | 386% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 635 mg | 212% | |
| Sodium | 5357 mg | 233% | |
| Total Carbohydrate | 50.7 g | 18% | |
| Dietary Fiber | 12.5 g | 45% | |
| Total Sugars | 21.3 g | ||
| Protein | 177.3 g | 355% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 300 mg | 23% | |
| Iron | 28.8 mg | 160% | |
| Potassium | 4159 mg | 88% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
